Creme Brulee IV

Creme Brulee IV

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"Traditional stovetop custard with a sugared top."

Ingredients

4 h {{adjustedServings}} servings 572 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 49.9 g
  • 77%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 436 mg
  • 145%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium heavy-bottomed pan, heat cream with vanilla beans until bubbles begin to form at edges. Remove from heat and let stand 30 minutes.
  2. Beat egg yolks with sugar until pale and thick. Remove vanilla beans from cream and pour into egg yolk mixture. Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. Remove from heat and divide evenly among 6 large ramekins or custard cups. Cover and refrigerate 3 hours, until set.
  3. Prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch or under the oven broiler. Refrigerate until serving.
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Reviews

10
  1. 13 Ratings

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After trying this recipe the suggested way I sought to improve the texture (due to it's runny feel). I used the same measurements for the custard (actually I used 6 teaspoons of vanilla extract ...

Not worth the touble. Spent over 6 hours at 3 attmepts to make this work properly and found out that there is just not enough instructions in this recipe to make it work properly. Found a bett...

I followed this recipe and my creme brulee came out delicious on the first try. Except instead of using two vanilla beans I just used three teaspoons of vanilla extract.